Grate the potatoes and onions for more robust potato pancakes; dice and puree them for finer-textured results. Serve the latkes with chunky applesauce (see related Williams-Sonoma recipe).
Recipe courtesy of Williams-Sonoma and Adapted from Williams-Sonoma, Complete Entertaining Cookbook, by Joyce Goldstein (Time-Life Books, 1998).
- 6 or 7 large russet potatoes, peeled
- 2 small onions
- 2 eggs
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 3/4 to 1 cup all-purpose flour
- Vegetable shortening or oil for frying
- 1 Preheat an oven to 350°F. Line a baking sheet with paper towels.
- 2 Grate the potatoes and onions and place them in a large bowl. Using paper towels, blot up any liquid they have released. Beat the eggs and add to the bowl along with the salt, pepper and enough flour to bind the mixture.
- 3 Alternatively, dice the potatoes and onions. Put half of the onions and 1 egg in a blender and puree until liquefied. Add half of the potatoes and puree until smooth but not liquefied. Transfer the mixture to a bowl. Repeat with the remaining onions, egg and potatoes. Combine the batches in a bowl, add the salt and pepper and, using paper towels, blot up any excess liquid. Fold in enough flour to bind the mixture.
- 4 In a large fry pan over medium heat, warm 2 inches of melted shortening or oil to 350°F on a deep-frying thermometer. Drop in spoonfuls of batter, 4 or 5 at a time, and cook until the latkes are golden brown, about 3 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep warm in the oven while cooking the remaining batter.
- 5 Serve as soon as the last batch is cooked; latkes will stay crisp for only a few minutes. Makes about 24 potato latkes.